Recipes for the Weekend

Don't forget the trimmings with these delicious Christmas side dishes from Great British Chefs

The turkey may be the star of the show on Christmas Day but everyone knows a proper roast dinner isn't complete with a coterie of delicious sides and trimmings. This year impress your friends and family with Paul Foster's roast cauliflower and chestnuts, Glaton Blackiston's ultimate Yorkshire puddings anf Dominic Chapman's bread sauce.

Paul Foster’s roast cauliflower and chestnuts

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Seasonal chestnuts combine well with roasted cauliflower for a delicious side - add some curry powder to elevate the flavours in this dish. Vacuum packed chestnuts can be used if your making this side in a hurry.

Method
1. Preheat the oven to 140˚C/gas mark 2. Half the cauliflower florets lengthways and coat with the curry powder by dipping in the flat side.
2. Heat butter in a big frying pan over a medium-high heat until it starts to foam. Place the florets flat-side down and slowly caramelise.
3. Take the cauliflower florets out of the pan and arrange on a baking tray, cover with foil and cook in the oven for 12-15 minutes until soft.
4. Drop the chestnuts into the same pan with a small knob of butter and gently cook until golden brown usually taking around 8-10 minutes. Take out of the pan and leave in a warm place until needed.
5. Take the cauliflower out of the oven, season with salt and place into a serving bowl. Sprinkle over the chestnuts and serve.

Method
1. Combine the flour, salt, eggs, milk and nutmeg then beat to form a batter. Leave for an hour or more to rest.
2. Place a non stick Yorkshire pudding tray with the fat in the oven at 200°C/Gas mark 6 and heat up until the fat starts to smoke.
3. Pour in the batter to each well and cook for around 20-25 minutes until risen. Serve straight away with a traditional roast.

Method
1. Bread sauce can be made and frozen for a couple of weeks before you are planning to use it.
2. Firstly put the milk, clove-studded onion and bay leaf into a pan, bring to a gentle simmer and then pour over the breadcrumbs.
3. Stir until the bread is soft then pour in the cream, nutmeg and seasoning. Leave to cool, then store in the fridge or freezer in a lidded container until needed. If frozen, de-frost in the fridge overnight before using.
4. Heat it up before serving with turkey.

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